The secret to good pear pumpkin bread? It’s in the pear can

No one needs an excuse to enjoy luscious, crisp canned pears. But if you do, just glance at the recipe and photo for our Pear Pumpkin Bread that’s baked in four empty 15-ounce pear cans. If you prefer, you can bake it in a loaf pan. It’s spicily delicious and crunchy with pecans and shredded coconut.

Pear Pumpkin Bread

2 cups all-purpose flour

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup canned pumpkin

1/3 cup vegetable oil

2 eggs, beaten

1 teaspoon lemon juice

1 (15-ounce) can sliced pears in juice, drained and finely chopped

1/2 cup chopped pecans

1/2 cup shredded coconut

You will need four empty 15-ounce pear cans. If cans have pull-tab tops, open the bottom end instead of the top. Otherwise open either end. Empty three cans, including juice, into a container with lid and refrigerate. (Refrigerated pears will hold for up to four days.) Drain juice from fourth can and finely chop pears; set pears aside.

Wash and dry all four cans; set aside.

In large bowl, stir together flour, brown sugar, granulated sugar, baking powder, pumpkin pie spice, salt and soda. In another bowl combine pumpkin, oil, eggs and lemon juice; mix well. Stir in chopped pears. Add pumpkin mixture to the dry ingredients; stir to mix. Stir in pecans and coconut.

Spray four cans or one 9-by-5-inch loaf pan with non-stick vegetable spray. If using cans, place a cookie sheet on oven shelf and preheat oven to 350 F. Do not use cookie sheet for loaf pan.

Spoon batter evenly into cans or loaf pan. Stand cans upright on cookie sheet. Bake at 350 F for 50 to 55 minutes for cans, or 70 to 75 minutes for loaf, until pick inserted in center comes out clean. Makes 18 to 20 servings.